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Restaurant Floor Plans Free Initial Consultation

Dean Dalvit — Sat, 31 Dec 2011 21:20:43 +0000

Evstudio has had the pleasure of designing a wide variety of restaurant, cafe, bar and similar projects and it has become a specialty within our greater body of commercial work.

Overseas Cafe Floor Plan

Designing a restaurant can be difficult business if you are not fully in tune with all of the codes and regulations that go along with it. Whether you are renovating an existing retail or restaurant space or building an entirely new building, with a free initial design consultation from EVstudio, you can quickly learn the ins and outs of what you will be up against with your local jurisdiction as well as the health department. Our expert staff is well acquainted with everything from kitchen design to the egress requirements from an assembly space, and everything in between.

Boom-A-Rang Diner

And you can be sure that the building department will not permit your project without all of the required construction documentation:

Architectural plans and space design for the amount of seating, functional spaces, kitchen layout and ADA restrooms, all compliant to the fire code, accessibility, health department and even your bank.
Mechanical engineering for heating, ventilation and air conditioning (not to mention those pesky Type 1 and 2 Hoods)
Electrical engineering for the systems, lighting and refrigeration necessary
Structural changes that would need to be made within an existing space or for a new structure entirely.

The in-house integration of all of these disciplines allows EVstudio to be your most affordable choice for getting your project permitted in the shortest amount of time. We can also help you with estimating the construction cost of your restaurant design so that you know that you can build the restaurant you envision for the budget you have.

Acapulco Mexican Restaurant Floor Plan

And do not underestimate the power of good design. The atmosphere you create in your restaurant is in the top three things people claim keeps them coming back. The great food and service is your expertise, leave the quality of the space to us.

Giovanni's Italian Restaurant

So, give us a call and let's talk about your project!

Originally posted 2011-01-21 08:30:13.

Architect Project Delivery with Design Build Mechanical and Electrical

Sean O'Hara — Fri, 09 Dec 2011 23:49:53 +0000

In a traditional design/bid/build project delivery the architect hires the engineers and the engineering drawings are part of the bid package. With smaller tenant finish projects we are now seeing a scenario where the engineering drawings are being provided design/build by the contractor. The contractor is providing a price for the project based on the architectural drawings and their guess on what the mechanical and electrical requirements are. this is more common in TI because the engineering is limited to MEP. These are generally the implications of design/build engineering:

Pros:

It can go faster because it moves the design time for MEP into the construction phase.
There may be cost savings on the engineering fees when they are bundled with the install
The contractor will attempt to pick their most cost effective solution

Cons:

The biggest con is that contractors are pricing a guess and the bids are not easily comparable
You may be getting a price for the cheapest system rather than the right system
If the systems require changes to the architecture you'll face additional services
Some jurisdictions will not allow it

I think that both delivery methods have their place, you just need to make sure that you're picking a delivery method that is in line with your priorities.

Originally posted 2009-11-14 00:01:08.

Designing a Commercial Kitchen – What the Small Restaurant Owner Needs to Give Their Architect

Sean O'Hara — Tue, 11 Oct 2011 07:49:24 +0000

I've designed a number of restaurants recently and I've noticed a common thread. In many cases restaurant owners have an existing location and want to expand with an additional location or they may want to move their existing equipment to a new location. They know enough about how their kitchen works that they don't feel a need for a commercial kitchen designer but they are doing enough to require an architect and engineers. In order to make this situation work there are a few things that need to be considered.

First, what is the equipment that you already have? For each piece of equipment we need to know the physical size of the equipment, just measure it. We also need to know what the electrical, gas and venting requirements are for the equipment. Frequently this information will be labeled on the piece of equipment, take a picture of the label and if that information isn't on the label write down the model number and the manufacturer.

Next, what is the equipment that you plan to buy? You'll want to go ahead and plan for the most equipment that you'll ever have so that your venting, electrical and gas are enough to handle the maximum. Have the kitchen supplier provide you with cut sheets showing that information. Where you are buying used equipment you'll need the information called out for equipment that you already own.

What are your storage needs? Be realistic about exactly how much storage space you'll need. This can be easily overlooked. Also consider if you'd rather have it dispersed or consolidated.

Does your cooler/freezer require any special slab thickness or insulation? Again information that the supplier should be able to give you.

You'll want to start getting approvals from the health department early in the process. They'll have a lot to say about hand sinks, grease traps, cook line hoods, dishwasher hoods, etc. I would suggest that as soon as you have an initial layout you try to get feedback. That'll be much easier than squeezing in an extra hand sink after the fact.

With these pieces of information you will have enough for the architect and engineers to help you lay out and engineer your restaurant's kitchen.

Originally posted 2008-11-10 22:15:14.

Change of Use May Require a Structural Engineer

Sean O'Hara — Wed, 05 Oct 2011 20:57:39 +0000

When the use of a building changes from one occupancy to another, say a store to a restaurant, you certainly need an architect to help you. The architect deals with exiting, fixture counts, layout issues and provides the stamped plans that you'll need for the building department. When that change happens in a space that isn't on a slab on grade, you may also need a structural engineer.

In Chapter 16 of the International Building Code there is a table that details the floor bearing capacity for different occupancy groups. Each group has a uniform distributed load that it must meet and many have an additional requirement for concentrated loads. They vary quite a bit from one occupancy to another and often the building department will want an evaluation of the system to see if it works.

As an example a restaurant requires a 100 psf distributed load capacity. If the space was previously an office it might be designed for as little as 50 psf. Worse yet if it is old enough it may be designed for even less. Again, a structural engineer needs to be brought in to evaluate and provide a solution that matches your exact needs.

As architects and engineers we can provide all the services to meet the building department requirements.

Originally posted 2010-10-28 22:25:25.

The Maximum Occupant Load in the Building Code – Not a Maximum

Sean O'Hara — Tue, 04 Oct 2011 06:52:04 +0000

There is a common misconception about the "Maximum" Occupant Load table in the International Building Code. This table list the number of occupants per square foot that you are designing to rather than a true maximum.

As an example, the table lists 100 gross sf per occupant in a business occupancy. If you have a 1,000 sf office then you are designing for 10 occupants. However, the 10 really functions as a minimum rather than a maximum. You must design adequate exiting and fixture count for 10 occupants.

If your space is actually designed for more occupants that's absolutely fine as long as you are following all of the code provisions for more occupants. In this example if your 1,000 sf is a call center with 25 people, then you need to make sure your exiting, plumbing, mechanical and so forth are designed to handle 25. You just have to make sure you don't exceed 1 person per 7 square feet, that's an absolute maximum and very tight quarters. I've never seen it, but the code official can ask you to show a diagram for your increased occupant load.

On the other end of the spectrum, you can actually design for less that the maximum occupant load, but only with approval of the building department, and I've never seen this happen.

The code section uses the phrase "design occupant load" and that is really a more accurate phrase.

Originally posted 2009-09-26 00:01:19.

Using Architecture For a Bigger, Counter-depth Refrigerator

evstudio — Tue, 26 Jul 2011 05:55:26 +0000

Counter-depth refrigerators are popular for a polished, upscale look in kitchens. However - they are also considerably more expensive the traditional, full-depth refrigerators, and offer less storage room for the counter space taken up.

Depending on your floor plan, manipulating the walls behind the fridge can allow you the roomy benefits of a full-sized fridge along with the flush-face appearance and walkway space - standard refrigerators can stick out from the face of cabinets up to 6".

So if you have 6" behind your cupboard wall that you can sacrifice - enjoy your larger, cheaper fridge!

Note that very high-end products, such as sub-zero refrigerators, are always counter-depth, so this tip wouldn't apply to that situation.

(Fridge is also the name of one of my favorite (mellow, ambient) bands)

Originally posted 2009-08-17 00:01:09.

Structural Considerations for Commercial Solar Panel Installation

Adam Denton — Fri, 07 Jan 2011 07:01:30 +0000

EVstudio was recently hired to consult on the installation of solar photovoltaic (PV) panels on the Knights of Columbus Building in Thornton, Colorado. Many businesses are considering the addition of solar panels to their buildings not only to help offset their energy costs, but because of the current tax incentives make installing panels more affordable than ever.

Many building department jurisdictions such as the City of Thornton require a structural evaluation from a professional engineering firm such as EVstudio. At first one might think that this is unnecessary because solar panels weigh as little as 3 pounds per square foot. When evaluating a structure, typically the weight of the panels themselves is the least of our concerns.

A structural engineer’s primary concern is how well the panels will be able to attach to the existing roof structure. Wind forces generate considerable suction forces; close to 40 pounds per square foot depending on the height of the building, the pitch of the roof and the design wind speed. Another consideration is the redistribution of the snow loads. Without solar panels the weight of fallen snow is distributed evenly across the roof structure. When solar panels are added the snow will collect on the panels and the weight will be distributed to only a few mounting footings, creating point loads that are often structurally significant depending on the design roof snow load.

A structural engineering firm like EVstudio can be contracted to observe your business’s roof structure and evaluate if the structure will be able to support the proposed new point loads as well as design a proper attachment. For these reasons, a proper structural evaluation should be considered even if not required by the local building jurisdiction.

Giovanni’s Italian Restaurant Closer to Completion

Gene Dane — Fri, 05 Nov 2010 15:05:51 +0000

view from across the street

Giovanni's Italian restaurant in Copperas Cove, Texas is on schedule to open before the end of the year. This has been an exciting project for everyone involved and the opening is greatly anticipated.

Please view the photos we have included to get a better idea of just how close to completion we really are!

view walking towards the the entrance

"wine barrel booths" in the wine cellar dining area bridge over the canal leading to the "Venezia" dining area view from main dining area back to the waiting area another view towards the entrance focused on the tower at the waiting area

Overseas Cafe, European Cafe and Bakery Now Open

Dean Dalvit — Wed, 22 Sep 2010 06:01:41 +0000

It was our great pleasure to work on the Overseas Cafe and Bakery, a new restaurant in Bergen Park. The project turned out great, and is already receiving community praise and press. The following is reprinted from Colorado Serenity Magazine:

Overseas Cafe and Bakery Article from Colorado Serenity

The text of the article, from Colorado Serenity Magazine:

Evergreen has a new spot to break bread with family and friends: the Overseas Café. This lovely European eatery and bakery is nestled in the Hiwan Barn where the Blue Spruce Market used to serve patrons. It is now owned by Dima Karpov and his wife, Luba, who emigrated from Russia with their children 11 years ago. This is a family operation with his wife concocting in the kitchen and Karpov doing whatever needs to be done, boasting, “Owners do everything—I even wash dishes.” His daughter, Yana, son, Slava, and niece, Anastysia, are baristas and servers.

Karpov came to America because he had to—he was a religious refugee. He explained that being a “Baptist in Russia was like being a U.S. spy.” Countrymen were wrongly suspicious of him. When he came to Colorado, he had no money and “no language.” His first nights were spent sleeping on a church floor. But he saw opportunity here and made it work. And times have definitely changed: His children, now young adults (well, the ones working at the café—he has two under 11 at home), sport American accents after living here for most of their lives. And the Karpovs are restaurant owners. So how did they do it? Skills, perseverance, and experience. They used to run a small coffee shop when they lived in Ukraine. Karpov laughs at the difference between that place and this one—it was very small and most of his clientele were family. But it served to plant a vision. His wife, a talented cook with know-how and great family recipes, knew they could make a café work here. And so far so good: With the opening just at the beginning of June, the café already has regulars and it’s been known to have long lines for lunch.

As the sign at the top of the red barn promises, the Overseas Café serves European food: crepes, frittata, paninis, borscht, bitochki, schnitzel, and more. But they also have a very Americana kid-friendly menu with mac and cheese, hot dogs, and chips. All the entrees are under $10 and the gorgeous pastries behind the display case—éclairs, madelines, cream cones, sochnik—are under $2. You can also buy whole cakes—carrot, Natalie, Olga, Prague, and apricot roll. And a European café wouldn’t be a café without its beverages; they serve coffee, espresso, tea, smoothies, and frappes. Karpov explains that the daily specials are inspired by customers. Karpov spoke of one customer who felt compelled to reminisce about her 80-year-old grandmother cooking borsht. So borsht became a reoccurring special.

Requests are always welcome, which very well may be Karpov’s business philosophy, “You do what the people want … whatever works.” Karpov also believes that picking the right spot—someplace “cozy … not by the road … this neighborhood” gives him an advantage. And it doesn’t hurt that Evergreen has a lot of people from Europe who want some authentic meals. The café is cozy, as he describes. It has a cushy sofa spot to drink coffee with a friend or read a book by a window with a view of green tree tips, the Evergreen sky, and a buffalo sculpture. It has quaint seating for eating, fish gazing (via salt-water aquarium for the “overseas” theme), or telecommuting (free Wi-Fi). A shelf-full of European trinkets adorns a wall—Russian nesting dolls lined up from biggest to smallest, painted wooden boxes and spoons, and a bearded burlap basket man selling provincial provisions. The walls hold local art for purchase.

A corner of the café is devoted to a play area for the young guests. And if you want to get a better look at that buffalo sculpture, the front has outdoor seating. Doing “what the people want” might spell getting a wine and beer license, going full service, and opening up for dinner, which lights up Karpov when he thinks about it. But he laments that’ll mean the sofas will have to go because there won’t be enough room. But then again, he knows that’s a good problem to have.

The Overseas Café is located at 1552 Bergen Parkway. Open Monday-Friday 8 am to 4 pm, Saturday 7 am to 4 pm, and Sunday 7 am to 3 pm. Call for take-out at (303-674-4488). Visit their Web site at overseas-café.com.

“The Cafe at The Place” Coffee Shop and Restaurant is Now Open

Dean Dalvit — Fri, 17 Sep 2010 18:56:10 +0000

We had the great pleasure of working with Custer Resources on the design of a Coffee Shop and Restaurant off Meadow Drive, in Evergreen Colorado. "The Place", next door, is a multi-use facility that we also designed, and is currently still under construction.

"The Cafe at The Place" Restaurant and Coffee Shop

In addition to all of the usual design requirements for restaurants and coffee shops that we typically deal with, fluid integration to the adjacent conference space next door was also imperative to the program. We also included a fireplace to help separate the interior space and to create a cozy interior environment with a mix of booth seating and tables of various sizes.

Some fun details were used in this project - like the recycled snow fence materials used in the wainscot and service area, as well as an old railroad tie found on site that was made into the fireplace mantle.

Railroad Tie Mantle at "The Cafe at The Place"

The Kitchen was also particularly challenging as most of the equipment came from auctions and specifications were changing throughout the construction process. Allocating space and functional requirements for the changing equipment, and keeping the building jurisdiction happy is one of the many tasks that must be managed in a project like this.

Kitchen at "The Cafe at The Place" Restaurant and Coffee Shop

The floor plan for the restaurant seating area is below. Not shown is the furniture layout, which drove the dining area layout as it was important to maximize the amount of seating while also providing a level of privacy with booth style seating, among more open small and large sized tables. The secret to a successful seating layout is a mix of accommodations, while keeping clearances at a reasonable distance. There is also outdoor seating on a wonderfully sunny south facing patio.

: Restaurant and Coffee Shop Floor Plan

The tenant space is very long and narrow, with loading only in the front. This is fairly typical of many coffee shops and smaller restaurants. Maximizing the functional space within the kitchen area while also leaving ample room for seating in the restaurant dining area is always the goal for projects such as these.

The Cafe is now open for business, with "The Place" multi-use facility nearing completion soon. Both of which will be a great asset to the Evergreen Community for years to come. And the food is great too!!